My cake is going to be relatively tall and thin. 2 layer 10", 3 layer 8" and 2 layer 6" with all of the layers split and torted.  I would rather transport stacked but I worry the whole thing will tip over even with dowels in place. Also I fear it will slide. Has anyone ever had this happen or is the weight of the cake enough to hold it in place if you drive careful?  I really want to do IMBC but have never stacked one so I don't want to assemble onsite and risk messing it up.....it will probably be soft by the time I arrive. This is my first wedding cake. Maybe I should stick with ABC. Also which icing is easier to stencil on with RI? Part of me says ABC because it is stiff and part says the IMBC would be better when chilled because you could scrape it completely off if you mess up without breaking a crust....HELP!! I am really nervous....lol

ADon't stencil ri on bc. The bc will breakdown your royal. If the cake is bc, then use bc. If the cake is fondant, use ri.

I have never stenciled before, so I can't answer that question. I have had success with delivery using a center dowel through the cake all the way down INTO the bottom cake board. Chilling the cake the night before delivery helps a lot and be sure you drive the center dowel into your bottom cake board. Of course along with dowels or bubble straws in each tier.  Oh, and give it a twist after you get it in the cake board before you cut the dowel off. I have got mine too far in the cake board before and had a hard time getting it out. Good Luck!

A

How does it break it down when completely crusted? Glad I found out now! I know I can use it on chilled IMBC

A

Do you sharpen your dowel to go through the boards?

Yes, I use a pencil sharpener for the dowel that goes down to the bottom cake board.